Pizza is often used as the default versatile crust for whatever you want to put on top of it. And why not? It’s a crowd-pleasing, delicious favorite and takes to a wide variety of cheese, meat and vegetables.
But let’s not forget about the savory tart. It can serve the same purpose as a pizza, but with a slightly dressier, almost always buttery crust.Like pizza, tarts give you the opportunity to choose between convenience and a 100-percent homemade sense of accomplishment. Store-bought pie crusts or puff pastry work very well, although pie crusts are not necessarily going to be as rich or flavorful as one you’d make yourself.
Savory tarts are especially ideal for weekends, when you have more time to put them together and when you’re in search of an impressive brunch dish. Here are some recipes from our archives to consider: Spring Onion and Ham Tart, above. Our team could not stop eating this tart, which you can also call a quiche if you’re so inclined. Using a store-bought pie shell makes this a cinch, or if you’re thinking ahead, you can make your own and stash it in the freezer until you’re ready to make the tart. Because it can be refrigerated or frozen after it’s baked, this centerpiece is perfect for company. Cheese and Onion Tart.
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